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Free Leg of lamb with tangerine sauce Recipe
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Leg of lamb with tangerine sauce Ingredients
or 1 (5 to 7 pound) boneless, rolled and tied
1 (6 to 9 pound) leg of lamb, bone in
1 1/2 cups tangerine juice
1 teaspoon rosemary
1/2 cup apricot jam
1/2 cup Grand Marnier
1/2 teaspoon dried mint
1/4 teaspoon ground ginger (optional)
2 cloves garlic, cut into slivers
2 tablespoons cornstarch
Ground pepper
Salt
Vegetable oil
How To Make Leg of lamb with tangerine sauce
Leg of lamb with tangerine sauce Recipe Directions:
Preheat oven to 325 degrees F.
In shallow roasting pan, place lamb, fat side up. With sharp knife, cut slits in lamb. Insert garlic slivers in slits. Roast lamb at 325 degrees F for 20 to 25 minutes per pound when using a bone in leg (25 to 30 minutes, if using a boneless leg), or until meat thermometer placed in thickest part of meat reaches 140 degrees F for rare or 150 degrees F to 155 degrees F for medium. Allow lamb to stand in a warm place for 15 to 20 minutes before carving.
Meanwhile, in medium saucepan, combine remaining ingredients. Simmer, stirring constantly, until thickened. Serve with leg of lamb.
Enjoy Leg of lamb with tangerine sauce!
In shallow roasting pan, place lamb, fat side up. With sharp knife, cut slits in lamb. Insert garlic slivers in slits. Roast lamb at 325 degrees F for 20 to 25 minutes per pound when using a bone in leg (25 to 30 minutes, if using a boneless leg), or until meat thermometer placed in thickest part of meat reaches 140 degrees F for rare or 150 degrees F to 155 degrees F for medium. Allow lamb to stand in a warm place for 15 to 20 minutes before carving.
Meanwhile, in medium saucepan, combine remaining ingredients. Simmer, stirring constantly, until thickened. Serve with leg of lamb.
Enjoy Leg of lamb with tangerine sauce!
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